Vibrant Summer Salad with Hatch Chile Vinaigrette
Recipe by Corporate Chef Tom Fraker


½ package Melissa’s Organic Red Quinoa
½ package Melissa’s White Quinoa
2 ears Fresh Corn, grilled; kernels removed
2 Melissa's New Mexico Hatch Chiles, roasted; peeled; stemmed and seeded
1 (10 oz.) package Melissa’s Baby Heirloom Tomatoes, halved
1 (10 oz.) package Melissa’s Organic Edamame
2 ripe Avocados

For the vinaigrette:
2 cups Seasoned Rice Vinegar
½ cup Granulated Sugar
4-6 Melissa’s New Mexico Hatch Chiles, roasted; peeled; stemmed and seeded
2 cloves Melissa’s Peeled Garlic
1 ¾ cups Extra Virgin Olive Oil
to taste Kosher Salt and Freshly Ground Pepper

Prepare the quinoa according to the package instructions and let cool.

In a bowl, add the cooled quinoa and the corn. Chop the chiles and add to the bowl along with the tomatoes and edamame. Set aside.

In a blender, add the vinegar, sugar, chiles and garlic. Process until smooth and then slowly drizzle in the olive oil. Season with salt and pepper and add to the salad.

Peel, seed and chop the avocados and gently add to the salad. Check for seasoning and serve. Makes about 4-6 servings.